Post up Recipes
- Thread starter Lamberto Quintero
- Start date
Beer Can Chicken
For the rub:
1 tea. dry mustard
1 tea. granulated onion
1 tea. paprika
1 tea. kosher salt
1/2 tea. granulated garlic
1/2 tea. ground coriander
1/2 tea. ground cumin
1/2 tea. ground black pepper
1 whole chicken, 4-5 lbs.
2 tea. vegetable oil
1 16 oz. can of beer (tall boy), any brand will do.
1) In a small bowel, combine all the rub ingredients.
2) Remove and discard chicken guts (neck, gizzard, etc.). Rinse chicken under cold water, inside and out, and pat dry with paper towels. If there's excess fat, trim that too.
3) Brush or spray oil on whole bird, inside and out, and liberally apply the rub everywhere.
4) Open beer, drink half of it (or pour it out), and slide the bird over the can, so it looks like it's sitting on the toilet. I have a special "beer can chicken roaster" that holds the beer in place, but if you don't have one you'll have to balance it well.
5) Grill over INDIRECT medium heat with the grill closed for 1.25 - 1.5 hours. The juices should run clear and the meat should be around 170 degrees.
6) Use oven mitts and carefully take the chicken off the beer can (the can is super hot, yo) and let the bird rest for 5-10 minutes. Throw away the can and beer when it cools.
This chicken is super moist and has been excellent every time I've made it.
For the rub:
1 tea. dry mustard
1 tea. granulated onion
1 tea. paprika
1 tea. kosher salt
1/2 tea. granulated garlic
1/2 tea. ground coriander
1/2 tea. ground cumin
1/2 tea. ground black pepper
1 whole chicken, 4-5 lbs.
2 tea. vegetable oil
1 16 oz. can of beer (tall boy), any brand will do.
1) In a small bowel, combine all the rub ingredients.
2) Remove and discard chicken guts (neck, gizzard, etc.). Rinse chicken under cold water, inside and out, and pat dry with paper towels. If there's excess fat, trim that too.
3) Brush or spray oil on whole bird, inside and out, and liberally apply the rub everywhere.
4) Open beer, drink half of it (or pour it out), and slide the bird over the can, so it looks like it's sitting on the toilet. I have a special "beer can chicken roaster" that holds the beer in place, but if you don't have one you'll have to balance it well.
5) Grill over INDIRECT medium heat with the grill closed for 1.25 - 1.5 hours. The juices should run clear and the meat should be around 170 degrees.
6) Use oven mitts and carefully take the chicken off the beer can (the can is super hot, yo) and let the bird rest for 5-10 minutes. Throw away the can and beer when it cools.
This chicken is super moist and has been excellent every time I've made it.
Triple Chocolate Molten Lava Cake
6 ounces Ghiradelli Bittersweet Chocolate
2 Ounces Ghiradelli Semisweet Chocolate
10 Tablespoons (1 1/4 sticks) unsalted butter, cut up
1/2 cup All purpose Flour
1 1/2 cup confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla
2 tablespoons Grand Mariner
2 Scoops chocolate Ice Cream, any variety
1. Preheat oven to 425. Coat 6 6-ounce custard cups with nonstick spray.
2. Chop chocolate and melt along with butter in the top of a double boiler over simmering water.
3. Add flour and sugar to chocolate mixture. Lightly beat eggs and egg yolks then stir into flour-sugar mixture until smooth. Stir in vanilla and Grand Mariner. Divide batter evenly amonst custard cups.
4. Bake at 425 for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate. Top with Ice cream, serve immediately.
6 ounces Ghiradelli Bittersweet Chocolate
2 Ounces Ghiradelli Semisweet Chocolate
10 Tablespoons (1 1/4 sticks) unsalted butter, cut up
1/2 cup All purpose Flour
1 1/2 cup confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla
2 tablespoons Grand Mariner
2 Scoops chocolate Ice Cream, any variety
1. Preheat oven to 425. Coat 6 6-ounce custard cups with nonstick spray.
2. Chop chocolate and melt along with butter in the top of a double boiler over simmering water.
3. Add flour and sugar to chocolate mixture. Lightly beat eggs and egg yolks then stir into flour-sugar mixture until smooth. Stir in vanilla and Grand Mariner. Divide batter evenly amonst custard cups.
4. Bake at 425 for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate. Top with Ice cream, serve immediately.
Fajitas:
Marinade:
2 tbs. fresh lime juice
1 cup pineapple juice
1/2 cup. kikkoman teryiaki sauce
4 large garlic cloves
1 jalapeno pepper
1 handful cilantro
1/3 cup olive oil
2 tbs. of tapatio hot sauce
1/2 tea. ground cumin
1) Put all ingredients in a blender and puree.
2) Pour half the mixture in a ziploc bag with 1.25 lbs. of boneless skinless chicken breasts, pour the other half in a ziploc bag with 1.25 lbs. of skirt steak. Let it marinate overnight in the fridge.
3) Grill meat and cut into finger sized strips.
Fajita veggies:
2 red bell peppers
2 green bell peppers
1-2 large yellow onions (I only use one, since I don't like it too onion-y)
1) Slice veggies into bite-sized pieces.
2) Saute in skillet with a few tablespoons of olive oil until tender, about 5-7 minutes. Stir it up a few times so they don't burn.
Tortillas: Wrap flour tortillas in foil and place in 300 degree oven for 20 minutes to warm. I like serving these with 8 oz. of grated chihuahua cheese too.
Guacamole:
3 large ripe avocados
1/2 cup chopped onion
1/2 cup chopped cilantro
1/2 cup chopped tomato
2 tea. kosher salt
2 tbl. fresh lime juice
2 tea. tapatio hot sauce
1) Mix all ingredients together in a bowl, mash with a fork. Leave a couple avocado pits in the bowl to keep the guac's green color.
Beans:
2 cans pinto beans
2 strips bacon
1/2 cup chopped onion
1/4 tea. ground cumin
1/4 can of beer
1 tbl. chopped cilantro
1) Saute bacon in skillet until crispy. Let it cool, break into small pieces, and put back into skillet with the bacon fat.
2) Add onion and cook for 2 minutes.
3) Add cumin to onions.
4) Add beans and heat through.
5) Add beer and cilantro, heat through.
Rice:
1 box of your favorite white rice
1) Cook rice according to instructions, only substitute 1/4 cup of salsa for 1/4 cup water.
Red Salsa:
2 cans Herdez red salsa
1 tbl. tapatio sauce
1 small garlic clove
1/4 cup chopped onion
1/4 cup cilantro
1 tea. lime juice
1/4 tea. kosher salt
1) Blend all ingredients in a blender and serve with chips. This one is spicier than the green version below.
Green salsa:
2 cans Herdez green tomatillo sauce
1 small garlic clove
1/4 cup chopped onion
1/4 cup cilantro
1 tea. lime juice
1/4 tea. kosher salt
1) Blend all ingredients in a blender and serve with chips. This isn't as spicy as the red salsa.
Marinade:
2 tbs. fresh lime juice
1 cup pineapple juice
1/2 cup. kikkoman teryiaki sauce
4 large garlic cloves
1 jalapeno pepper
1 handful cilantro
1/3 cup olive oil
2 tbs. of tapatio hot sauce
1/2 tea. ground cumin
1) Put all ingredients in a blender and puree.
2) Pour half the mixture in a ziploc bag with 1.25 lbs. of boneless skinless chicken breasts, pour the other half in a ziploc bag with 1.25 lbs. of skirt steak. Let it marinate overnight in the fridge.
3) Grill meat and cut into finger sized strips.
Fajita veggies:
2 red bell peppers
2 green bell peppers
1-2 large yellow onions (I only use one, since I don't like it too onion-y)
1) Slice veggies into bite-sized pieces.
2) Saute in skillet with a few tablespoons of olive oil until tender, about 5-7 minutes. Stir it up a few times so they don't burn.
Tortillas: Wrap flour tortillas in foil and place in 300 degree oven for 20 minutes to warm. I like serving these with 8 oz. of grated chihuahua cheese too.
Guacamole:
3 large ripe avocados
1/2 cup chopped onion
1/2 cup chopped cilantro
1/2 cup chopped tomato
2 tea. kosher salt
2 tbl. fresh lime juice
2 tea. tapatio hot sauce
1) Mix all ingredients together in a bowl, mash with a fork. Leave a couple avocado pits in the bowl to keep the guac's green color.
Beans:
2 cans pinto beans
2 strips bacon
1/2 cup chopped onion
1/4 tea. ground cumin
1/4 can of beer
1 tbl. chopped cilantro
1) Saute bacon in skillet until crispy. Let it cool, break into small pieces, and put back into skillet with the bacon fat.
2) Add onion and cook for 2 minutes.
3) Add cumin to onions.
4) Add beans and heat through.
5) Add beer and cilantro, heat through.
Rice:
1 box of your favorite white rice
1) Cook rice according to instructions, only substitute 1/4 cup of salsa for 1/4 cup water.
Red Salsa:
2 cans Herdez red salsa
1 tbl. tapatio sauce
1 small garlic clove
1/4 cup chopped onion
1/4 cup cilantro
1 tea. lime juice
1/4 tea. kosher salt
1) Blend all ingredients in a blender and serve with chips. This one is spicier than the green version below.
Green salsa:
2 cans Herdez green tomatillo sauce
1 small garlic clove
1/4 cup chopped onion
1/4 cup cilantro
1 tea. lime juice
1/4 tea. kosher salt
1) Blend all ingredients in a blender and serve with chips. This isn't as spicy as the red salsa.
2 Boneless Skinless Chicken Breasts
2 Limes
2 shots 1800 Tequila
1 Jalepeno pepper, sliced (if you don't like heat, seed the peppers)
Grill chicken over medium high heat until white on both sides. Add juice of both limes, and peppers. Continue grilling until Lime juice is fully reduced. Remove from heat, and add tequila. Cook chicken fully.
Now, this recipe can be used for Fajitas, sandwiches, or even salads. It is also very easily doubled to serve 4.
2 Limes
2 shots 1800 Tequila
1 Jalepeno pepper, sliced (if you don't like heat, seed the peppers)
Grill chicken over medium high heat until white on both sides. Add juice of both limes, and peppers. Continue grilling until Lime juice is fully reduced. Remove from heat, and add tequila. Cook chicken fully.
Now, this recipe can be used for Fajitas, sandwiches, or even salads. It is also very easily doubled to serve 4.
